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⅔ cup heavy cream ((at room temperature))

1 cup milk ((1%, 2%, or whole, at room temperature))

1 large egg ((at room temperature))

⅓ cup sugar

½ cup cake flour ((tap measuring cup to avoid air pockets))

3 ½ cups bread flour ((tap measuring cup to avoid air pockets))

1 tablespoon active dry yeast

1 ½ teaspoons salt

6 Tablespoons (85g) unsalted butter, softened to room temperature

½ cup (100g) packed light or dark brown sugar

2 Tablespoons (10g) unsweetened natural or dutch process cocoa powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

¼ cup of nutella

¾ cup (135g) semi-sweet chocolate chips or a 4 ounce semi-sweet chocolate bar, finely chopped

1 cup heavy cream

2 tbsp powdered sugar (I promise you won't taste it)

1 tbsp low fat milk powder

½ tbsp instant espresso

1 tsp vanilla

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1. Warm the milk and add a touch of sugar and the yeast, throughly mix it in. Add the warm heavy cream. Let this bloom for a few minutes. Place a bowl in the fridge to chill (for the cream)

2. Mix up the dry ingridients. Add the egg into the bloomed yeast. MIx everything together

3. Need in the long pyrex for 15 minutes, occasionally stopping the mixer to push the dough together. If it's too wet, add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides.

4. Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size.

5. Meanwhile, mix the mocha filling. In a medium bowl, combine the brown sugar, cinnamon, butter, cocoa powder, vanilla, Nutella, and salt until it’s a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir. Save the chocolate chips for later.

6. Grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won’t end up hugging each other in the pan once baked.

7. After the dough has doubled in size, punch in the dough to get rid of any air bubbles.

8. Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the mocha filling evenly over the dough leaving about a ½-inch of border on the sides. Top this with the chocolate chips/pieces. Roll it tightly into a big cigar, and cut it into 8-12 equal pieces. (It helps to score it first in half, then in fourths, and so on).

9. Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.

10. 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don’t be tempted to bake them longer!

11. While the buns are baking, make the espresso whipped cream. Whip the cream, milk powder, espresso powder, the vanilla extract and powdered sugar. Whip til stiff and pop back in the fridge for later.

12. When the buns are done baking, remove from the oven. Serve warm with cream!

Credits: Woks of life "Fluffy Cinnamon Rolls", Sally's Baking Addiction "Rich & Fluffy Chocolate Sweet Rolls"